Marmalade Recipe

• 9 fresh Seville oranges
• 3 – 4 grapefruit
• 3 Lemons
• 6 pints of water.
• Granulated sugar

Method

• Put fruit chopped in half in 4 pints of water fruit must be covered.
• Simmer until soft about 1½ hours
• Chop up fruit roughly using a knife and fork on a plate, to keep the juice. Remove the pips
• Add one  pint of cold water
• Measure into jam pan
• Add I lb of sugar to every pint of liquid and fruit ( warm the sugar first in the oven)
• Boil rapidly until setting point is reached – this can be decided by taking a spoonful and putting onto a saucer in the fridge until cold and then testing to see if a skin has formed. You will find that it will take about 10-15 mins.

Quick tips

• While warming your sugar in the oven put your jars in set on a meat roasting tin for ease of handling to sterilize them having washed them thoroughly first.
• Using a pressure cooker takes far less time see alternative recipe
• If you don’t have time to make your marmalade in January, freeze your oranges and use them when convenient – this will also mean that you will find that you will need less cooking as the freezing process will have softened the skins.
• Always use a jam funnel to pour your marmalade into your jars which will avoid spilling and sticky jars.